Sous Chef

The Sous Chef has a leadership role in the kitchen operations, responsible for creating a 5-star culinary experience and atmosphere for every guest, every meal, and every day, focusing on quality, execution, and consistency.

Requirements

• Day-to-day management of service and production
• Managing product utilization for targeted food cost
• Managing the work schedule of culinary and ware washing staff
• Assists in managing the menu matrix
• Assists in menu development, testing, training and implementation
• Works with the Dining Room Management team to achieve smooth, effective service periods
• Educates Wait Staff in menu knowledge and service knowledge
• Schedules culinary and stewarding teams
• Tracks and reports all daily, weekly, and monthly labor and food costs
• Assists in ordering/purveyor relationships and control of food and operating costs
• May act as the High Hampton Culinary representative at outside events
• Coaches counsels and reviews line cooks and stewards
• Contact for all maintenance issues in the kitchen
• Maintains a professional atmosphere in the kitchen at all times
• Communicates with other departments to ensure seamless hotel operations

Benefits

• Health insurance
• Paid time off
• Retirement plan
• Life insurance